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Paneer Momos Recipe

Paneer Momos Recipe

Cook with Teena
Momos are one of India’s favorite street foods, originally inspired by Tibetan and Nepalese cuisine. Over time, they’ve evolved into countless versions - from veg and chicken to paneer and cheese.
This Paneer Momos Recipe is a 100% vegetarian version that’s soft, spicy, and bursting with flavor. The filling is made from crumbled paneer, cabbage, carrots, and spring onions, seasoned with soy sauce and chili for that perfect Indo-Chinese kick.
Serve these Indian street-styled steamed momos with spicy red chutney or schezwan sauce, and you’ve got yourself the ultimate evening snack or party appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Indo-chinese, Tibetan
Servings 12 Momos
Calories 45 kcal

Equipment

  • Steamer or Idli Cooker
  • Mixing bowls
  • Rolling Pin
  • Knife or cutter
  • Tongs or spatula
  • Small brush for oiling steamer tray

Ingredients
  

For the Dough

  • 1 cup all-purpose flour maida
  • ½ teaspoon salt
  • 1 teaspoon oil
  • Water as required to knead

For the Paneer Filling

  • 1 cup paneer crumbled
  • ¼ cup cabbage finely chopped
  • ¼ cup carrot grated
  • 2 tablespoons spring onion greens chopped
  • 1 tablespoon spring onion whites chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon chili sauce optional
  • ½ teaspoon black pepper powder
  • Salt to taste
  • 1 teaspoon oil

Instructions
 

Step 1: Prepare the Dough

  • In a bowl, mix flour, salt, and oil.
  • Add water gradually and knead into a soft, smooth dough.
  • Cover and rest for 20 minutes.

Step 2: Make the Filling

  • Heat oil in a pan. Add spring onion whites and sauté for 30 seconds.
  • Add cabbage and carrot - cook on high heat for 1-2 minutes.
  • Add crumbled paneer, soy sauce, chili sauce, salt, and pepper.
  • Toss well and cook for 1 more minute. Turn off heat and let it cool.
  • Mix in spring onion greens before filling.

Step 3: Shape the Momos

  • Divide the dough into small balls. Roll each ball into a thin circle (3-4 inches).
  • Place 1 tablespoon filling in the center.
  • Fold and pleat the edges to seal tightly (you can make round or half-moon shapes).
  • Prepare all momos similarly.

Step 4: Steam the Momos

  • Grease a steamer plate with oil. Arrange momos leaving space between each.
  • Steam for 10-12 minutes on medium heat.
  • The momos are done when they turn slightly translucent and non-sticky.

Step 5: Serve Hot

  • Serve the freshly steamed paneer momos with spicy chutney or schezwan sauce.
  • For extra flavor, drizzle a little melted butter or sprinkle some sesame seeds before serving.

Notes

Tips for Perfect Paneer Momos

  • Always use fresh paneer for juicy, soft filling.
  • Don’t overcook - steaming too long makes momos chewy.
  • You can pan-fry or deep-fry them for a crispy version.
  • For a healthier version, try using whole wheat flour for the wrapper.

Serving Ideas

Pair these paneer momos with:
  • Spicy red chutney (made with dry red chilies, garlic, tomato, and vinegar)
  • Schezwan sauce for a restaurant-style touch
  • A hot cup of masala tea or cold coffee for café-style evenings

Why You will Love This Recipe

  • 100% vegetarian
  • Soft, juicy, and flavorful
  • Easy to make at home
  • Great snack for parties, kids, and evening cravings
Keyword Momos Recipe, Paneer Momos, Paneer Momos Dish, Paneer Momos Recipe, Steam Momos Recipe